About this wine
Vineyard and terroir
The Sangiovese comes from vineyards in Radda in Chianti planted between 2004 and 2012. Planting density is 5,000 vines per hectare, and the vines are Guyot-trained. Harvesting is manual from the last week of September, with careful selection carried out in the vineyard.
Grapes
100% Sangiovese.
Vinification
After selection, the grapes are destemmed and crushed. Alcoholic fermentation begins spontaneously without selected yeasts and proceeds at 28–30°C. The complete vinification and maceration process lasts approximately 25 days in concrete tanks, accompanied by manual pump-overs and punch-downs.
In December, the new wine is racked into concrete tanks, where malolactic fermentation takes place.
Ageing
The wine remains in concrete for 10 months before bottling.
Tasting profile
Brilliant ruby red. Red-fruit notes carry from the nose through to the palate, supported by sweet, persistent tannins.